Wolfgang Puck's Tandoori Chicken Kabobs
If using bamboo skewers, soak them in cold water for about an hour. Drain and pat dry.
To prepare the marinade: In food processor using the metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, ginger, garlic, green onions and chile flakes. Process until well blended. Add the cilantro leaves and continue to process until pureed and well blended.
Thread the chicken pieces equally onto the skewers and place them in a shallow, non-reactive pan. Pour the prepared marinade to coat all sides of the chicken. Marinate in the refrigerator for at least four hours or overnight.
Season the chicken with salt and pepper. Cook over hot grill to desired doneness. Serve with Cilantro Mint Chutney.